(2134). Quails With Mushrooms - Stuffed (Cailles Farcies Aux Champignons)

This entree is dressed on a foundation covered with cooked paste (No. 131) having a low support fastened to the center, also covered with the same cooked paste and decorated on the upper edge with a raised border, it being spread out and open-worked (Fig. 8). Bone the breasts of ten quails, rill up the empty space with a baking forcemeat (No. 81). mixed with a little raw forcemeat (No. 73), and a few spoonfuls of raw truffles cut in small dice; sew up the skin, truss and cover with bards of salt pork. Lay them in a deep sautoir lined with salt pork, roots and minced onions, moisten with a glassful of white wine and let reduce, then remoisten with unskimmed stock (No. 194a). Boil the liquid, withdraw the pan to a slower lire to finish cooking the quails, drain them off, untruss and untie. Cut each one lengthwise in two and dress them to imitate a rosette on the foundation, standing almost upright without injuring their shapes and leaning them against the support. Fill up the empty border with a garnishing of pretty white mushrooms all of the same size; cover them as well as the quails with a little good veloute' sauce (No. 415). reduced with the quail stock and that of the mushrooms.

Fig. 402.

(2135). Quails With Risot (Cailles Au Risot)

Draw four or five singed quails, bone the breasts from the inside of the birds and fill in the empty space with baked forcemeat (No. 81), mingled with a little raw quenelle forcemeat (No. 9l) and having chopped truffles added. Truss the quails, fry in a sautoir with butter, season and moisten with Madeira wine and gravy (No. 404), reduce this liquid to half and finish cooking them smothered. At the last moment drain off, untruss and split each one lengthwise in two, then dress on a risot (No. 739). Strain the stock, remove its fat and pour it over the birds.

(2136). California Quails A La Monterey (Cailles De Californie A La Monterey)

Having drawn and singed six California quails leave the breast skin as long as possible without breaking it. Peel half a pound of truffles, chop up the peelings and cut the truffles in half inch square pieces, season with No. 1 spices (No. 168), then add the livers, a few chicken livers, a little brandy, a soupeon of garlic and four ounces of fresh butter; stuff the quails with this and truss them for an entree (No. 178), cover with thin bards of fat pork tying it on with three rows of string, run a skewer through and range them on the spit; put to the fire for about three-quarters of an hour, then unwrap and dress on hollow crusts forming them into a circle; cover with half-glaze sauce (No. 413) finished with essence of truffles (No. 395) and fill the center with cooked and turned small mushroom heads, turned olives and small game quenelles made with a coffeespoon {No. 155): pour some sauce into this garnishing, serving more separately.